Being one of complicated and elegant dishes of Ha Hoi cuisines, Bun Thang is a perfect combination of colors, aroma and taste. It is compared to “a five-colored flower”, Bun Thang attracts eaters for the first time.
If Phở are decided by broth, Banh Cuon is delicious thanks to spicy-sweet fish sauce and Banh Mi is great due to its sauce and fillings. Shrimp paste is considered an evitable part of Thang rice noodles. As an eater said that eating Bun Thang without shrimp paste is like eating Pho without broth.
Making Bun Thang is so complicated in selecting ingredients, processing and presenting dishes. Making a bowl of Bun Thang needs twenty ingredients. Rice noodles must be white like cotton. Chicken must be Vietnamese one, tender meat, shredded and shining skin. Next, Gio Lua must be carefully selected, sliced thinly. Eggs should be fried with thin layers, add a little white wine and beat thoroughly.
In the past, bun thang used to be enjoyed on special occasions such as Tet holiday and other big festivals. Nowadays, people enjoy bun thang every day and it no longer has all traditional ingredients as before. However, with today’s basic ingredients, this dish can make eaters unforgettable.
If you want to enjoy a standard noodle bowl, you can refer to the recipe below.
Ingredients for making Bun Thang Recipe:
- 1 chicken
- 1 kg rice vermicelli noodles
- Fresh shrimp: 300 gr
- Gio lua: 200 gr
- 3 eggs
- 300 gr pork bone
- Dried radish 30 gr
- Shiitake mushrooms 50 gr
- Dried shrimp 300 gr
- Dried squid 15 gr
- Coriander 30 gr
- Scallions 50 gr
- Ginger 20 gr
- Shallots 20 gr
- Cornstarch: 1 tbsp
- Fish sauce: 2 tbsp
- Soy sauce: 2 tbsp
- White sugar: 2 tsp
- Vinegar: 2 tsp
- Rock sugar: 1 tbsp
- Salt: 1/2 tbsp
- Cooking oil: 3 tbsp
How to make Bun Thang Recipe:
Step 1: Making the broth for Bun Thang
Rinse 300gr pork bone with boiling water to reduce dirt, then wash.
Next, put the bone into the pot with a chicken (about 1.2kg), 20gr of green onions, 20gr of sliced ginger, 20gr of shallots and 2 liters of water, boil gently, skim the foam and cook under low temperature for 45 minutes.
Soak dried shrimp and dried shiitake mushrooms, grill dried squid.
After 45 minutes, take out the chicken, add 30gr of dried shrimp and 15gr of grilled dried squid, 50gr of shiitake mushrooms, 1 tbsp of sugar candy, 1/2 tbsp salt and 1 tbsp fish sauce into the broth.
Boil the broth for more 10-15 minutes.
Soak 30gr dried radish into boiled water and change water many times until it is soft and water is clean.
Squeeze the radish, mix with 2 tbsp of soy sauce, 2 tbsp of sugar, 2 tbsp of vinegar, 5gr of minced ginger and 5gr of minced chili and marinate for at least 30 minutes.
Peel 300gr fresh shrimp off, clean it, crush it. Cook it into a hot pan with 2 tbsp of cooking oil until it is cooked.
Beat 3 eggs into a bowl, add 1 tsp cornstarch and 1 tsp fish sauce and whisk well.
In a hot pan, add 1 tbsp of cooking oil, spread the oil over the pan, then divide the egg into thin layers.
After cooking, cool it down, then curl the eggs into thin strips.
After boiling chicken, tear it into small pieces.
Next, slice 200gr Gio Lua. Slice coriander and green onions. Cover all of them.
Decorate food. Blanch rice vermicelli noodles with boiled water, drain it and put it in a bowl, add broth. To enjoy it perfectly, you should add coriander and shrimp paste.